CN109393420A - A kind of mutton braised in brown sauce essence and preparation method thereof - Google Patents

A kind of mutton braised in brown sauce essence and preparation method thereof Download PDF

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Publication number
CN109393420A
CN109393420A CN201811565940.XA CN201811565940A CN109393420A CN 109393420 A CN109393420 A CN 109393420A CN 201811565940 A CN201811565940 A CN 201811565940A CN 109393420 A CN109393420 A CN 109393420A
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CN
China
Prior art keywords
concentration
oil
brown sauce
mutton braised
braised
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201811565940.XA
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Chinese (zh)
Inventor
白健
邵春凤
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Tianjin Chunfa Bio Technology Group Co Ltd
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Tianjin Chunfa Bio Technology Group Co Ltd
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Application filed by Tianjin Chunfa Bio Technology Group Co Ltd filed Critical Tianjin Chunfa Bio Technology Group Co Ltd
Priority to CN201811565940.XA priority Critical patent/CN109393420A/en
Publication of CN109393420A publication Critical patent/CN109393420A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/26Meat flavours
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

The present invention relates to a kind of mutton braised in brown sauce essence and preparation method thereof, the mutton braised in brown sauce essence is prepared by the following raw material: the furanone of concentration 1%, the maltol of concentration 1%, the 4- methyl cyclopentenyl ketone of concentration 1%, the 3 methylthiol propyl alcohol of concentration 10%, the 3- methylthiopropionaldehyde of concentration 10%, the furfurylmercaptan of concentration 10%, the octanoic acid of concentration 10%, 4- methyl -4- sulfydryl -2 pentanone of concentration 10%, the 4- methyloctanoic acid of concentration 10%, ziran oil, distill ginger oil, aniseed oil, cinnamon oil and salad oil, the concentration refers to the diluted mass concentration of monomer perfume salad oil.Mutton braised in brown sauce essence of the present invention have strong fresh mutton braised in brown sauce fragrance, strong and brisk in taste, lasting is lasting.Mutton braised in brown sauce essence of the present invention is taken to carry out flavoring evaluation in the flavoured food products such as seasoning, as a result, it has been found that additive amount is 0.2% or so, so that it may play preferable effect, fragrance lasting stability and heat resistance are all preferable.

Description

A kind of mutton braised in brown sauce essence and preparation method thereof
Technical field
The present invention relates to a kind of essence, in particular to a kind of food mutton braised in brown sauce oily essence and preparation method thereof.
Background technique
With the improvement of people ' s living standards and the accelerating rhythm of life, more and more people's selection are some conveniently Cooked meat product.Mutton braised in brown sauce food is one of everybody favorite meat products.It is fragrant since these products are with the extension of shelf-life Gas and fragrance have some losses.In order to enable the fragrance fragrance of mutton braised in brown sauce in these products to keep product within the shelf-life Fragrance fragrance, this requires good mutton braised in brown sauce essence come flavouring assign taste, increase fragrance stability.Therefore the present invention is logical Mutton braised in brown sauce essence used in a kind of suitable mutton braised in brown sauce food is made in the allotment for crossing monomer perfume, braised in soy sauce in supplement Mutton feature.
Summary of the invention
Technical problem to be solved by the invention is to provide one kind to give off a strong fragrance, strong and brisk in taste, fragrance lasting allotment type Mutton braised in brown sauce essence, while solving the problems, such as fragrance lasting stability and heat resistance of the mutton braised in brown sauce essence in food.
The technical solution adopted by the present invention are as follows:
The present invention provides a kind of mutton braised in brown sauce essence, which is prepared by the following raw material: concentration 1% Furanone, the maltol of concentration 1%, the 4- methyl cyclopentenyl ketone of concentration 1%, concentration 10% 3 methylthiol propyl alcohol, dense Degree 10% 3- methylthiopropionaldehyde, the furfurylmercaptan of concentration 10%, the octanoic acid of concentration 10%, concentration 10% 4- methyl -4- sulfydryl - 2 pentanone, 4 methyloctanoic acids of concentration 10%, ziran oil, distillation ginger oil, aniseed oil, cinnamon oil and salad oil, the concentration refer to Be the diluted mass concentration of monomer perfume salad oil.
Preferably, which is prepared by the raw material of following mass percent:
The sum of mass percent of the raw material is 100%;
The concentration refers to the diluted mass concentration of monomer perfume salad oil.
The present invention also provides the preparation method of above-mentioned mutton braised in brown sauce essence, include the following steps: furanone, wheat first Bud phenol, 4- methyl cyclopentenyl ketone, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehyde, furfurylmercaptan, octanoic acid, 4- methyl -4- sulfydryl -2- Pentanone, 4- methyloctanoic acid, ziran oil, distillation ginger oil, aniseed oil, cinnamon oil are diluted to the mass concentration with salad oil, so It is mixed afterwards according to the additive amount of the weight percent of raw material, mutton braised in brown sauce essence is made.
Raw material in the present invention can be by buying in the market.And meet GB2760-2011 standard requirements.
Possessed by of the invention the utility model has the advantages that
Mutton braised in brown sauce essence of the present invention have strong fresh mutton braised in brown sauce fragrance, strong and brisk in taste, lasting is lasting.Take this hair Bright mutton braised in brown sauce essence carries out flavoring evaluation in the flavoured food products such as seasoning, as a result, it has been found that additive amount is 0.2% or so, so that it may To play preferable effect, fragrance lasting stability and heat resistance are all preferable.
Understand as those skilled in the art, each fragrance acts on also phase not to the utmost in different flavour products Together.It complements each other between raw material in formula and its dosage in the present invention, collective effect, so that the present invention is finally prepared Essence has strong fresh mutton braised in brown sauce fragrance, and has good fragrance fragrance stability.If maltol is fixastive, Entire fragrance can be stablized.Various spice oil play coordination and set off by contrast, and 4- methyloctanoic acid has strong suet fragrance, association It is fragrant with pungent fragrant and meat, keep fragrance more harmonious.3 methylthiol propyl alcohol, which is added, can make entire fragrance mellow and full, full.
Specific embodiment
The present invention will be further described combined with specific embodiments below, but does not limit the present invention.
Embodiment 1
A kind of mutton braised in brown sauce essence, the mutton braised in brown sauce essence are prepared by the raw material of following mass percent:
The preparation method of above-mentioned mutton braised in brown sauce oily essence, includes the following steps:
1-13 monomer perfume materials in table one in addition to 14 level-one soybean oils are diluted to table with level-one soybean oil Corresponding mass concentration in one, after the completion of dilution according to the additive amount of the weight percent of each dilution described in table one into Row combination finally uses level-one soybean oil to match 100% obtained essence finished product of foot as solvent.
Embodiment 2
A kind of mutton braised in brown sauce essence, the mutton braised in brown sauce essence are prepared by the raw material of following mass percent:
The preparation method of above-mentioned mutton braised in brown sauce oily essence, includes the following steps:
1-13 monomer perfume materials in table one in addition to 14 level-one soybean oils are diluted to table with level-one soybean oil Corresponding mass concentration in one, after the completion of dilution according to the additive amount of the weight percent of each dilution described in table one into Row combination finally uses level-one soybean oil to match 100% obtained essence finished product of foot as solvent.
The sample of embodiment 1,2 is subjected to sensory evaluation.
The production method of sensory evaluation sample
By deployed essence according to 0.2% additive amount be added cooked meat product semi-finished blank (this blank is in addition to perfume (or spice) Essence does not add, and the auxiliary materials such as other salt flavour of candy essences have been added) in, it stirs evenly, boiling, sterilizes, pack, evaluation.
Sensory evaluation method
Sensory evaluation project: the odor characteristic of mutton braised in brown sauce, the aroma strength of mutton braised in brown sauce, the fragrance of mutton braised in brown sauce are special Sign, aftertaste, concordance, has free from extraneous odour etc. at the flavor strength of mutton braised in brown sauce, meat feeling.
Sensory evaluation criteria: each assessment item full marks 9 divide, and each feature scores are not less than 6.0 points, if being lower than 6.0 points, Essence evaluation does not pass through.
Fragrance estimation of stability:
Sample production method: deployed essence is added to the semi-finished blank of cooked meat product according to 0.2% additive amount It in (this blank does not add in addition to essence, and the auxiliary materials such as other salt flavour of candy essences have been added), stirs evenly, boiling, sterilizes, packaging, Evaluation.
After the cooked meat product made is stored 15 days, it is steady that mutton braised in brown sauce fragrance is carried out with the cooked meat product that the same day now makes Qualitatively evaluation.
Evaluation criterion: the fragrance of the cooked meat product of storage 15 days and the cooked meat product comparison mutton braised in brown sauce of same day field fabrication Intensity and odor characteristic sex differernce are qualification less than 20%.
The Analyses Methods for Sensory Evaluation Results of embodiment 1
The mutton braised in brown sauce odor characteristic 6.8 of cooked meat product divides, the aroma strength 7.5 of mutton braised in brown sauce divides, the perfume (or spice) of mutton braised in brown sauce Taste feature 6.8 is divided, the flavor strength 6.5 of mutton braised in brown sauce is divided, meat feeling 6.4 is divided, aftertaste 7.5 divides, concordance 7.5 is divided, free from extraneous odour, 1 essence of embodiment passes through evaluation.
Fragrance estimation of stability result: the cooked meat product comparison of the cooked meat product of storage 15 days and same day field fabrication is braised in soy sauce The aroma strength and odor characteristic sex differernce of mutton are 8%, and the cooked meat product fragrance that this embodiment is manufactured is stablized.
2 Analyses Methods for Sensory Evaluation Results of embodiment
The mutton braised in brown sauce odor characteristic 6.5 of cooked meat product divides, the aroma strength 8 of mutton braised in brown sauce divides, the fragrance of mutton braised in brown sauce Feature 7 is divided, the flavor strength 7 of mutton braised in brown sauce is divided, meat feeling 6.5 is divided, aftertaste 8 divides, concordance 8 is divided, free from extraneous odour, and embodiment 2 is fragrant It was proficient in evaluation.
Fragrance estimation of stability result: the cooked meat product comparison of the cooked meat product of storage 15 days and same day field fabrication is braised in soy sauce The aroma strength and odor characteristic sex differernce of mutton are 15%, and the cooked meat product fragrance that this embodiment is manufactured is stablized.
The above described is only a preferred embodiment of the present invention, not making any form to technical solution of the present invention On limitation.According to the technical essence of the invention any simple modification to the above embodiments, equivalent variations and repair Decorations, in the range of still falling within technical solution of the present invention.

Claims (3)

1. a kind of mutton braised in brown sauce essence, it is characterised in that: the mutton braised in brown sauce essence is prepared by the following raw material: concentration 1% Furanone, the maltol of concentration 1%, the 4- methyl cyclopentenyl ketone of concentration 1%, the 3 methylthiol propyl alcohol of concentration 10%, concentration 10% 3- methylthiopropionaldehyde, the furfurylmercaptan of concentration 10%, the octanoic acid of concentration 10%, concentration 10% 4- methyl -4- sulfydryl -2- Pentanone, 4 methyloctanoic acids of concentration 10%, ziran oil, distillation ginger oil, aniseed oil, cinnamon oil and salad oil, what the concentration referred to It is the diluted mass concentration of monomer perfume salad oil.
2. a kind of mutton braised in brown sauce essence according to claim 1, it is characterised in that: the mutton braised in brown sauce essence is by following quality The raw material of percentage is prepared:
The sum of mass percent of the raw material is 100%;
The concentration refers to the diluted mass concentration of monomer perfume salad oil.
3. the preparation method of mutton braised in brown sauce essence described in claim 2, characterized by the following steps: first by furans Ketone, maltol, 4- methyl cyclopentenyl ketone, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehyde, furfurylmercaptan, octanoic acid, 4- methyl -4- mercapto Base -2 pentanone, 4- methyloctanoic acid, ziran oil, distillation ginger oil, aniseed oil, that cinnamon oil with salad oil is diluted to the quality is dense Degree, is then mixed according to the additive amount of the weight percent of raw material, and mutton braised in brown sauce essence is made.
CN201811565940.XA 2018-12-20 2018-12-20 A kind of mutton braised in brown sauce essence and preparation method thereof Withdrawn CN109393420A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6692788B1 (en) * 1997-03-26 2004-02-17 Kerry Ingredients (Uk) Limited Compositions for improving the organoleptic qualities of cooked foodstuffs
CN102273612A (en) * 2011-09-13 2011-12-14 天津春发生物科技集团有限公司 Mutton flavor essence prepared by extrusion technology
CN104012917A (en) * 2014-06-27 2014-09-03 天津春发生物科技集团有限公司 Mixed bouilli oily essence and preparation method thereof
CN104026546A (en) * 2014-06-23 2014-09-10 上海应用技术学院 Mixed stewed pork essence and making method thereof
CN104187548A (en) * 2014-09-16 2014-12-10 天津春发生物科技集团有限公司 Chicken essence and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6692788B1 (en) * 1997-03-26 2004-02-17 Kerry Ingredients (Uk) Limited Compositions for improving the organoleptic qualities of cooked foodstuffs
CN102273612A (en) * 2011-09-13 2011-12-14 天津春发生物科技集团有限公司 Mutton flavor essence prepared by extrusion technology
CN104026546A (en) * 2014-06-23 2014-09-10 上海应用技术学院 Mixed stewed pork essence and making method thereof
CN104012917A (en) * 2014-06-27 2014-09-03 天津春发生物科技集团有限公司 Mixed bouilli oily essence and preparation method thereof
CN104187548A (en) * 2014-09-16 2014-12-10 天津春发生物科技集团有限公司 Chicken essence and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王璋,等: "《食品化学》", 31 January 2010, 中国轻工业出版社 *

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